Ricotta ravioli with porcini mushrooms is a very popular recipe in Abruzzo. Thanks to the numerous woods and the suitable climate in autumn the tables of the Abruzzo people are enriched with delicious mushrooms. Among the many recipes that include mushrooms, one of these uses them as a condiment with delicious sheep’s ricotta ravioli, typical of the Abruzzo areas.
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Eggplant parmigiana is a great classic of Neapolitan cuisine. There are different versions each for each region or area of Southern Italy, but the Neapolitan version is perhaps the most famous. In this version, in addition to the aubergine, the cheese to match also plays important roles, in this case a smoked provola or fior di latte (not buffalo mozzarella) and the ever-present basil. In this recipe I made small single portions, but tradition requires them to be placed inside a large pan and divided into rectangular portions (a bit like lasagna).
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